Description
A healthier twist on classic mac and cheese, this recipe uses cauliflower instead of pasta for a creamy, cheesy, and low-carb comfort food experience that’s fast and easy to make.
Ingredients
Scale
- 1 head cauliflower, cut into bite-sized florets
- 1 tablespoon olive oil
- 0.5 cup heavy cream
- 0.5 teaspoon mustard powder
- 0.5 teaspoon paprika
- 4 ounces cheddar cheese, freshly shredded
- 4 ounces Colby Jack cheese, freshly shredded
- 2 ounces cream cheese, room temperature
- Fresh chopped parsley, for garnish
Instructions
- Cut the head of cauliflower into bite-sized florets of similar size for even cooking.
- Heat olive oil in a large skillet over medium heat. Add cauliflower florets and sauté for 5-7 minutes until tender-crisp, stirring occasionally.
- Pour in the heavy cream, mustard powder, and paprika. Stir to coat the cauliflower.
- Reduce heat to low. Add shredded cheddar cheese, Colby Jack cheese, and softened cream cheese.
- Stir gently and continuously until cheeses are melted and form a smooth, creamy sauce that coats the cauliflower.
- Serve immediately, garnished with fresh chopped parsley.
Notes
- Shred your own cheese for the smoothest sauce.
- Do not overcook the cauliflower; it should be tender-crisp.
- Ensure cream cheese is at room temperature for smooth melting.
- Melt cheese over low heat to prevent breaking or oiliness.
- Cauliflower florets can be prepped a day in advance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A